Chicken Breasts Stuffed with Herbs and Cheese

Bologna, Italy is world famous for its sophisticated cuisine, which
includes this preparation for stuffed chicken breasts.

8 boned and skinned chicken breast halves
Salt
Freshly ground white pepper
1/4 pound (1 stick) unsalted butter, softened
3 tablespoons minced fresh parsley, preferably flat-leaf Italian type
2 tablespoons minced fresh oregano, or 2 teaspoons
      dried oregano, finely crumbled
1 - 1/2 tablespoons minced fresh marjoram, or 1-1/2
     teaspoons dried marjoram, finely crumbled
1/2 teaspoon freshly grated nutmeg
1/4 pound Fontina or Bel Paese cheese
Flour for dredging
2 eggs, lightly beaten
1 cup unseasoned fine dry bread crumbs, preferably
     made from Italian or French bread
Vegetable oil for frying
1/2 cup dry white wine

Discard the tendons and any connecting tissue or fat from the
chicken breasts; tuck the little fillet under the larger muscle. Place
breasts between 2 sheets of waxed paper and pound with a mallet
or other flat instrument to a uniform thickness of about 1/8 inch.
season to taste with salt and pepper. Reserve.

Place butter in a food processor or blender and whip until light and
fluffy. Add parsley, oregano, marjoram, and nutmeg and blend
weIl. Reserve.

Cut the cheese lengthwise into 8 equal-sized pieces and place 1
piece crosswide on each reserved chicken piece. Equally distribute
about half of the reserved herb butter among the chicken pieces,
spreading it over the cheese. Roll the breasts tightly around the
cheese. Place the flour, eggs, and crumbs in 3 separate bowls.
dredge the chicken rolls lightly in flour, then dip into beaten eggs,
and finally roll in the bread crumbs.

Preheat the oven to 350 F.

Pour vegetable oil to a depth of 1/8 inch in a heavy skillet, heat
over medium heat, add the chicken rolls, and cook until lightly
browned on all sides, about 5 minutes. Transfer chicken rolls,
seam side down, to a flat, ovenproof baking dish.

Melt the remaining herbed butter in a small saucepan, stir in the
wine, and pour the mixture over the chicken. Bake, basting
occasionally, until the chicken is golden brown and tender, about
15 minutes. Spoon pan drippings over chicken before serving.

Serves 4 to 6.